It was only a matter of time.
29 May, 2007, 7:12 pm
Filed under: Sweets


After telling all of my stories to my friends and co-workers about my trip to Switzerland, it wasn’t long before they asked me when I was going to make brownies again. I had not forgotten my place in the kitchen and neither had they. Honestly, I could not have been happier. It’s not exactly the time of year for nearly two pounds of chocolate and one pound of butter, (please see all available fruits at your local farmer’s market), but J thinks that any time is a good time (especially for breakfast!).

Many people take their brownie preferences, cakey or fudgey) seriously, ranking up there with cars I think, but I have always enjoyed recipes that produce the latter of the two. I came across this recipe last year during a Barefoot Contessa marathon and tried it on for size. This is a serious recipe, yielding a whole sheet pan, so make sure you have lots of friends and acquaintances that you are anxious to give cavities.

This is very flexible recipe as far as the kinds of nuts and coffee powder goes. I use expresso powder for a more pronounced coffee flavor. While I do enjoy the walnuts that are listed in the original recipe, I opt to leave them out in case of any food allergies, because most of them end up at work as an afternoon pick-me-up for all of the staff working doubles.

The kind of chocolate that you use is most important because it outweighs all other ingredients by two. I use half Ghirardelli Semi-Sweet and half Vahlrona 61%, because again, you get out what you put in. These are best stored in the refrigerator for up to one week (though I am sure you will find they won’t last that long).

Outrageous Brownies
(This was adapted from a recipe for chocolate globs in the Soho Charcuterie Cookbook.)

Adapted from the Barefoot Contessa @

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips, divided
6 ounces unsweetened chocolate
6 extra-large eggs
3 tablespoons instant coffee powder
2 tablespoons real vanilla extract
2 1/4 cups sugar
1 1/4 cups flour, divided- 1 cup for batter and 1/4 cup in the chips and nuts
1 tablespoon baking powder
1 teaspoon kosher salt
3 cups diced walnut pieces

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.
Melt together the butter, 1 pound chocolate chips, and bitter chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not overbake! Cool thoroughly, refrigerate well and cut into squares.


2 Comments so far
Leave a comment

This sounds and looks like a great recipe. And how much do i love your plate? Very very much.

Comment by Mae

Although there are a plethora of recipes for brownies, this hits the spot for me, and I love how versatile it is. Enjoy!

Comment by travellust

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